A French Garlic Fondant Potato
with Chef Dave Miller at the Mediterranean Market August Cooking Class
Chef Dave Miller is a down to earth guy with elevated culinary ideas. He’s got the gift of taking the regions best ingredients and creating menus that feel traditional yet fresh at the same time. Having trained internationally in the UK and Australia, Dave brings his Kiwi sensibilities to his work - whether it’s hosting degustation events, featuring at chef competitions, or providing private cooking services around Queenstown with Karuna Fine Cuisine. Around these parts he’s a bit of a rock-star chef, but in the cooking class Dave offers a straight-shooting approach to understanding complex cuisine.
The next cooking class is Sept 24th featuring Canapés,
please click here for more information.
French Garlic Fondant Potato Recipe:
2 large Agria potatoes
500g unsalted butter
1 garlic clove
salt and pepper (preferably Himalayan Pink Sea Salt)
• In a heavy bottom, wide frying pan place 1/2cm slices of unsalted butter, enough to cover the base of the pan.
• Slice the potato across with a thickness of approximately 2cm, then peel the edge finishing with a slight bevel on the top and bottom of the sliced piece. This prevents the potato from sticking as you turn it over later on.
• Peel, then smash the clove of garlic with the flat of your knife and place it in the butter.
• Place the potato slices on top of the butter and bring to a low heat, leaving for 20 to 25 minutes making sure they do not bubble too rapidly or the butter will burn.
• Once you have a caramelized potato, turn it and cook the other side for an additional 10 minutes. You will know it’s done when your chef knife almost falls through the centre with it’s own weight.
• Season the butter base with salt and pepper to taste, and then leave the potatoes in the butter to cool. The potatoes will soak up most of the butter.
• To serve, roast the fondants in the oven at 200˚c until they get a little crispy. Season as you like.